ANN ARBOR, MI - This list might be the height of self-indulgence. Highlighting all the ways I have indulged in the Ann Arbor food scene since this summer.
It has been my highly fortunate duty since June to eat some of my favorite dishes throughout Washtenaw County and provide a weekly report to you, the reader. It has hardly been blood, sweat and tears, other than flop sweat from an especially spicy rib bowl or tears of joy from loaded pulled pork nachos.
Here are my five favorite dishes of 2022.
The tartuffo pizza at Mani Osteria in Ann Arbor combines the sharpness of forest mushrooms, the richness of fontina cheese, the earthy flavors of black truffles and cascades of warm egg yolk.Sam Dodge | MLive.com
I’ve made the joke before -- throw a rock and you’ll hit an excellent Ann Arbor pizza place. When it comes to gourmet options, I go with the tartufo at Mani Osteria on East Liberty Street and its powerful flavors cooked fresh in woodfire ovens.
A new flavor dominates every bite in the tartufo. One bite might be filled with the sharpness of forest mushrooms or the earthy fragrance and texture of black truffles. Another nibble might find the rich, buttery and creamy fontina cheese.
Sink your teeth into the over-easy egg on top and cascades of warm egg yolk add another layer of sauce to the pie. The dough is crusty on the outside and like a dinner roll on the inside.
The Last Word off West Huron Street is my favorite cocktail bar in Ann Arbor. When I’m sipping on an Old Westside, their take on an old fashioned, I munch on their delectable shawarma poutine that douses a plate of fries.
The poutine is a combination of warm gooey melted haloumi cheese, sizzling shredded chicken and a peppery-citrusy spice combo. In short, it’s an Arab-Canadian fusion of gravy bathing the fries.
For chef Tyler Wycoff, it is an extension of his time working in Los Angeles, where food fusion is a staple of the city’s culture.
“We’re constantly exploring other people’s cultures (at The Last Word),” Wycoff said. “I joke with my staff that I want to cook with their grandmas to learn what they know.”
The chorizo frita at Frita Batidos in Ann Arbor, 117 Washington St.Sam Dodge | MLive.com
Chorizo frita at Frita Batidos
Some University of Michigan students wait for their parents to come to town to take them to Zingerman’s Deli. For me, I always asked for a run to Frita Batidos on West Washington Street.
What is a frita? It consists of two slices of bread surrounding and soaking up the juices of a meat patty, all of it smothered in a healthy portion of shoestring fries. You can dig your hands into the mess of deliciousness, eat every part of the dish one at a time or use a knife and fork to eat it all together.
I always go with the chorizo frita option, doused with gooey muenster cheese, the warm spreadable yolk of a sunny-side-up egg, a cilantro-lime salsa for acidity, a tropical slaw for sweetness, jalapenos for some heat, an avocado spread for buttery texture and the salty chew of bacon.
The driveway plate from Side Biscuit in Ann Arbor, 1232 Packard St. It consists of six wings with a sauce of choice (in this picture, its a tangy raspberry barbeque). The plate also comes with a biscuit.Sam Dodge | MLive.com
Raspberry BBQ wings at Side Biscuit
Side Biscuit on Packard Street offers a variety of plates of chicken wings alongside a flaky, buttery biscuit. My favorite discovery this year was the raspberry barbeque wings from chef Jordan Balduf.
When I tried it, it was July and the perfect the season for the berry in Michigan. The fresh, tart sauce merges with the crispy skin of the chicken seals, while the biscuit goes well with the side container of whipped butter.
The Fish n' Chips at Monty's Public House in Ann Arbor.Sam Dodge | MLive.com
English-style fish n’ chips at Monty’s Public House perfect for World Cup fans
I love U.S. national team soccer, whether it’s the men or the women. With the World Cup in Qatar this fall, I got to watch them on television a couple of time from the warm confines of Monty’s Public House, an excellent Ann Arbor pub.
Alongside a few pints of Bell’s Two-Hearted, I tried some English-style fish n’ chips just before the U.S. took on England in the group stage. For someone who spent some time in London early in his career, the plate hit the spot and took me back.
The fried cod from Northern Michigan produces a juicy, freshwater bite once you get through the fried skin. The fresh flavor is enhanced when dipping the fish into a salty and sweet tartar sauce, that is also thick enough to spread or dribble on top of the food.
In addition, you get a healthy portion of chips seasoned with a healthy amount of black pepper. In total with the fish, you get fresh, salty, sweet and slightly spicy tastes all around the palette.
Honorable Mention
I had the honor of becoming a father this year, as well as the privilege of spending eight weeks of parental leave with my partner and son. Our weekly food stories chugged along in my absence, so I wanted to give a special shout-out to my colleagues who did their own columns from mid-August to early October.
For example, there was Sottini’s Super Sub by Nathan Clark, the chicken shawarma at Jerusalem Garden by Makayla Coffee, Nick’s Original Pancakes by Jordyn Pair, the beef bahn mi at Ginger Deli by Lucas Smolcic Larson and the TLT wrap at Seva’s by Ryan Stanton.
Thank you, all, and here’s to more great dishes to try in 2023.
Read more from The Ann Arbor News:
Hot, boozy apple cider proves Ann Arbor’s HOMES Brewery does more than beer
Classic cocktails with a vegan twist are a specialty at Ann Arbor’s North Star Lounge
Ann Arbor’s Black Pearl will find you a cocktail to match your mood
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From tartufo pizza to fish and chips, these 5 Ann Arbor restaurant dishes top the list for 2022 - MLive.com
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